Preheat the oven to 375 ℉ (190℃)
Line a small , deep loaf pan with parchment paper
In a medium bowl, combine the cornmeal, milk, butter, mayo, eggs, psyllium husk and flax seed meal. Whisk them all together and leave them to soak for 10 minutes.
Add the dry ingredients to the mixing bowl and combine them well.
Pour the batter into the pan and bake for 25-30 minutes, or until an inserted toothpick into the centre comes out clean.
Let the bread cool for about 10 minutes before slicing. .
Enjoy warm from the oven, or eat cold the next day with lots of butter.
Store the left overs, in a covered container, on the counter for upto 3 days.